Description
Craving restaurant-style egg fried rice? This Anjappar Egg Fried Rice Recipe is a bold, spicy, and flavorful South Indian twist on classic fried rice. Infused with aromatic spices like black pepper, cumin, and turmeric, this dish is stir-fried over high heat to achieve the perfect smoky wok flavor. Made with fluffy basmati rice, soft scrambled eggs, and fragrant herbs, it pairs beautifully with raita or a spicy curry for an authentic Chettinad experience. Ready in under 30 minutes, this quick and easy fried rice is perfect for lunch or dinner!
Ingredients
Main Ingredients:
- 2 cups cooked basmati rice (preferably day-old, chilled)
- 3 large eggs
- 2 tbsp sesame oil (or peanut oil for authentic flavor)
- 1 small onion (finely chopped)
- 2 green chilies (slit lengthwise)
- 1 tbsp garlic (minced)
- 10–12 curry leaves (optional but recommended)
- ½ cup spring onions (chopped, for garnish)
- Salt to taste
Spices & Seasonings:
- 1 tsp black pepper powder
- ½ tsp cumin powder
- ½ tsp turmeric powder
- ½ tsp red chili powder (adjust for spice level)
- 1 tsp garam masala
- 1 tbsp soy sauce (optional, for umami flavor)
- 1 tsp vinegar (for a slight tang)
Instructions
Step 1: Prepare the Ingredients
- Cook the rice ahead of time and let it cool completely to avoid stickiness.
- Beat the eggs with a pinch of salt, black pepper, and turmeric powder.
- Chop the onions, garlic, green chilies, and spring onions to keep everything ready for quick stir-frying.
Step 2: Cook the Eggs
- Heat 1 tbsp of sesame oil in a wok over medium-high heat.
- Pour in the beaten eggs and scramble them until just set (soft and fluffy).
- Remove from the wok and set aside.
Step 3: Sauté Aromatics & Spices
- In the same wok, add 1 tbsp of sesame oil and heat until hot.
- Toss in the chopped onions, green chilies, garlic, and curry leaves. Sauté until onions turn translucent.
- Add all the spices (black pepper, cumin, chili powder, garam masala) and sauté for 30 seconds.
Step 4: Stir-Fry the Rice
- Increase the heat to high and add the cooked rice to the wok.
- Drizzle in soy sauce and vinegar, then stir continuously to evenly coat the rice with the spices.
- Toss in the scrambled eggs and mix well.
Step 5: Garnish & Serve
- Sprinkle chopped spring onions over the rice and give it one final toss.
- Remove from heat and serve hot with raita or a spicy curry.
Notes
- For Extra Protein: Add shredded chicken, prawns, or tofu.
- For a Vegetarian Version: Skip eggs and replace with paneer or more vegetables.
- To Reduce Spice: Use fewer green chilies and cut down black pepper.
- For a Smoky Restaurant Flavor: Let the rice sit undisturbed for 30 seconds in the wok before the final toss.
- Best Side Dishes: Serve with onion raita, pickles, or Chettinad-style pepper chicken.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course, Dinner
- Method: Stovetop, Stir-Fry
- Cuisine: South Indian, Chettinad
Nutrition
- Serving Size: 1/3 of the recipe
- Calories: ~370 kcal
- Sugar: ~2g
- Sodium: ~650mg
- Fat: ~12g
- Saturated Fat: ~3g
- Unsaturated Fat: ~8g
- Trans Fat: ~0g
- Carbohydrates: ~50g
- Fiber: ~3g
- Protein: ~12g
- Cholesterol: ~200mg
Keywords: Anjappar egg fried rice recipe, South Indian fried rice, Chettinad-style egg fried rice, spicy egg fried rice, how to make egg fried rice Indian style, best Indian fried rice recipe, black pepper egg fried rice, restaurant-style egg fried rice.